Process of increasing the durability of pure salad or sweet oils



- proavement ,in increasin Patented 2, 1926.

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PATENT," OFFICE.

- BOLLMANN, 01' HAMBURG, GERMANY, .ASSIGHOR, BY MESNE .ASSIGN- TO MARY I'ULIOBD FOSTER, TRUSTEE, OF WASHINGTON, DISTRICT OF raocnss or memento 'rnn' nummrrr or roan snap on swam 011.5;

1T0 Drawing.

To all whom; it concern:

Be it known that I, HERMANN BOLLMANN, citizen of Germany, residing at Hamburg,

Germany, have .invented certain new and 5 useful Im ro'vements in Processes of 'Increasing t e Durability of Pure Salad 01 Sweet .Oils, of which the following is a specification. i

The present invention relates to an imthe durability of pure oils, such as sale .oil, sweet oil and the like. I It is well known that oils obtained from oil seeds, by pressing and the like ordinarily contain more or less lecithin. However when the oils are purified by the .ordinar ti cularly.

his well known that oils of the class above mentioned, after being highly purified in the most careful manner, are knoivn to acquire a disagreeable rancidity and ran- -c1d taste, even after ashort time. I have now found that this latter objectioncan be substantially obliterated by adding to the, purified oil, comparatively small quantities of lecithin, andby. preference I employ lecithin from the same kind of seed from which 40 the oil or fat is derived: The invention is however not restricted to the use of lecithin obtained from the same kind of seeds as the oil to which it is to be added.

As an example, soy-bean oil purified ac- .cording to the methods ordinarily used in purify soy-bean oil for the making of edible 0 material therefrom, and a small amount of lecithin, say from 0.05 to0.1 per 'ed tosuch oils ood preparations,

spatter 1n the ordma tion however re Application filed. may 28, 1925. Serial No, 38,561.

cent can be added. The lecithin is well known to be soluble in the. oil. A sample of soy-bean oiltreated as above described,

was allowed to stand for several days in an open bowl, at, the end of which time it was found that there wasno alteration in its taste whereas oil from the same batch, after urificat-ion, but without the additionof theecithin, was found to have a disagreeable alteration in the taste, due to rancidity, in

the same period,

My researches indicate that lecithin prevents the alteration referred to by oxidation, thereby preventing any undesired changes in the taste of the oil.

Further advantages reside in the fact that the nutritive value of theioil is increased, and when using the oil. in frying food,:the oil becomes brown, and does not squirt or The addition of lecithin in the manufacture of margarine has heretofore been proosed.' In .that caseit usual to employ ecithin from egg yolk. The present inventreatment of vegetable oils which are to be used directly for food purposes. I claim 1. A. recess for improving the durability of li ui vegetable oils of an edible nature,

ates more particularly to the whic comprises adding a small quantity of lecithin to the oil directly after purification. 2. An improved process forincreasing the durability of liquid 've etable edible oils consisting in subjecting t e oil to the purification 0 ration in a well known way, and then ad 0.05 u to.-1% of lecithin.

3. Refined vegeta le oil containing a small amount of lecithin.

4. Refined vegetable oil containing a small amount of lecithin of the kind normally present in the material from which the said oil is produced.

5. Refined vegetable oil containing'about 0.05 to 0.1% of lecithin.

' In testimony whereof I aflix my signature.

'HERMANN BOLLMANN. 

